Protein-Packed Peanut Butter Chicken Recipe for Meal Prep

This recipe uses pantry staples and comes together fast. The sauce is rich and creamy, with a balanced blend of salty, sweet and tangy notes.

Keep the dish simple with just chicken, or add a few handfuls of vegetables to use up what’s in the fridge. For a vegetarian option, swap the chicken for pressed firm tofu and use vegetable stock in the sauce.

One pan and a few easy steps are all you need for a nutritious, crowd-pleasing dinner in under 40 minutes.

Recipe Overview

Chicken: A mix of thighs and breasts works well. Thighs stay juicier and have more flavor; breasts are leaner. Use a combination or whichever you prefer.

Creamy peanut butter: Natural peanut butter (peanuts and salt only) gives a deep, nutty flavor. If your peanut butter is sweetened, reduce or omit the honey in the sauce.

Soy sauce: Used in the marinade and the sauce. Low-sodium soy sauce is a good choice since the peanut butter adds saltiness; tamari works as a gluten-free alternative.

Cornstarch: Coats the chicken so it browns nicely and helps thicken the sauce. Tapioca starch can be used as a substitute.

Spices: Cumin, coriander and black pepper season the meat. If you don’t have them, 1–2 tablespoons of Thai red curry paste or a pinch of Chinese five-spice are fine swaps.

Quick tip!

A squeeze of fresh lime and a sprinkle of cilantro brighten the rich sauce and add freshness to the finished dish.

Step 2. Meanwhile, whisk the sauce ingredients — creamy peanut butter, stock (or water), soy sauce, lime juice, honey, red pepper flakes and sesame oil — until smooth. Add a little more liquid if you need a thinner consistency, or blend for extra silkiness.

Step 3. Heat a neutral oil in a large skillet over medium-high. Add the chicken in a single layer (work in batches if necessary) and cook 5–6 minutes, turning, until mostly cooked and lightly browned.

Step 4. Reduce heat to medium-low and pour in the peanut sauce. Stir gently to coat the chicken and cook 3–5 minutes until the chicken is fully cooked through and the sauce is warmed and slightly thickened.

Step 5. Garnish with chopped peanuts and cilantro if desired, and serve over jasmine rice with lime wedges on the side.

Marinating: A quick 15-minute marinate builds flavor. You can cover and refrigerate the chicken to marinate up to 24 hours for even more depth.

Make-ahead sauce: The peanut sauce stores well in a sealed jar in the refrigerator for up to one week. Make extra to have on hand for quick meals.

Quick tip!

If the cooked sauce is too thick, stir in a splash of water or stock to loosen it to your desired consistency.

Add vegetables: For a complete meal, stir-fry vegetables such as sliced bell peppers, snap peas or bean sprouts before cooking the chicken, then return them to the pan at the end.

Storage and reheating: Cool and store in an airtight container in the refrigerator for up to 3 days, or freeze up to 3 months. Thaw in the fridge overnight and reheat in a skillet with a splash of water, stirring until heated through.